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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 66 No. 2, 2016.

Izvorni znanstveni članak

https://doi.org/10.15567/mljekarstvo.2016.0201

Application of common packaging materials in the probiotic fresh cheese production

Mirela Iličić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Spasenija Milanović ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Marijana Carić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Vera Lazić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Eva Lončar ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Radomir Malbaša ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Katarina Kanurić ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia
Nevena Hromiš ; University of Novi Sad, Faculty of Technology Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia

Puni tekst: engleski pdf 382 Kb

str. 91-98

preuzimanja: 1.444

citiraj

Sažetak

The aim of this work was to investigate the application of common packaging materials polypropylene (PP) and polystyrene (PS) in the probiotic fresh cheese production packaging. Probiotic and traditional cheeses were produced from milk with standardized milk fat content of 2.3 g/100 g including the application of two cultures (probiotic and traditional). The samples were packed in the PP and PS cups and stored at 4 ºC for 30 days. The observed permeability of gases through the two applied packaging materials was significantly different. Cheese samples were analysed for microbiological properties whereby lactic acid bacteria, Bifidobacterium sp. and aerobic mesophilic bacteria (AMB) were determined. Packaging materials showed no significant effect on the content of ascorbic acid which is known to be sensitive to the presence of oxygen.

Ključne riječi

fresh cheese; probiotics; packaging materials; barrier properties; shelf-life

Hrčak ID:

154731

URI

https://hrcak.srce.hr/154731

Datum izdavanja:

29.3.2016.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.859 *